ELEMENTARY FOOD SCIENCE

This is a thorough revision and update of the previous edition. The text covers a broad range of topics in food science. Parts I and II are written for the broad audience of food handlers who need to know how to handle food in a sanitary and safe manner; it covers basic, interrelated food science to...

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Bibliographic Details
Main Author: Nickerson, John T. (Author)
Other Authors: Ronsivalli, Louis J. (joint author)
Format: Book
Language:English
Published: Westport, Conn. AVI PUBLISHING COMPANY, INC. 1978
©1978
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